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Individual Raspberry Rhubarb Crumble
Ingredients
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Topping
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1/2 cup all-purpose flour
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2/3 cup sugar
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pinch salt
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1 tablespoon unsalted butter, chilled and cut into 1/2-inch cubes
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2 1/2 heaping tablespoons macadamia nuts, lightly toasted or substitute hazelnuts or almonds
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1/2 cup old-fashioned rolled oats
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Filling
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1 teaspoon orange zest
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3/4 cup sugar
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1 pound rhubarb, preferably dark red, trimmed and cut into 1/2-inch thick pieces, if frozen, thaw
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2 tablespoons minute tapioca
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1 pound raspberries, frozen berries work well
Preparation
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Topping - Measure flour, sugar and salt into the bowl of a food processor, fitted with the steel "S" blade,
and pulse to combine. With the machine running, add the chilled butter cubes. Then, while pulsing the motor, add
the macadamia nuts to coarsely chop them. Do not overmix! Transfer mixture to a large bowl and stir in the oats.
Cover and refrigerate until needed. Topping can be made a day or two ahead!
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Preheat the oven to 375 F. Arrange 8 1-cup ramekins on a parchment-lined sheet pan, no need to grease them.
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Filling - Measure the orange zest, sugar and rhubarb into a saucepan large enough to hold the rhubarb
in one layer. Sprinkle in the tapioca. Bring rhubarb mixture to a gentle boil and cook on low heat in a covered pan for 10
minutes. Add the raspberries, stir to combine. Spoon mixture into ramekins filling them quite generously
because the topping sinks into the fruit as it cooks. Top each ramekin with 1/3 cup of the crumble topping.
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Bake crumble until filling bubbles and topping begins to color slightly, about 30 minutes.
